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Chili’s Southwest Eggrolls: The Ultimate Recipe and Guide Recipe

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★★★★★

4.8 from 112 reviews

Chili’s Southwest Eggrolls offer a flavorful twist on the classic appetizer, combining a savory blend of chicken, black beans, corn, and cheeses wrapped in crispy eggroll wrappers. Paired with a tangy Southwest Ranch dipping sauce, these eggrolls are perfect for parties or a tasty snack.

Ingredients

Scale

Filling

  • 12 eggroll wrappers
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, finely diced
  • 1 medium green bell pepper, finely diced
  • 1 medium red onion, finely diced
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 cup cooked chicken breast, shredded (about 2 small chicken breasts)
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup pepper jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste

Southwest Ranch Dipping Sauce

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste

For Frying

  • Vegetable oil, for frying

Instructions

  1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeño if using. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
  2. Add Beans and Corn: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes to heat through and combine flavors.
  3. Incorporate Chicken and Spices: Add shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 minutes to meld the spices.
  4. Melt the Cheese: Reduce heat to low, then add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is fully melted and integrated into the filling.
  5. Finish the Filling: Remove from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling your eggrolls to prevent tearing wrappers.
  6. Assemble the Eggrolls: Lay an eggroll wrapper on a clean flat surface in a diamond orientation. Spoon about 1/4 cup of cooled filling onto the center of the wrapper.
  7. Fold and Roll: Fold the bottom corner over the filling, tucking it tightly. Fold the left and right corners inward toward the center to form an envelope shape.
  8. Seal the Eggroll: Brush water on the top corner of the wrapper, then roll tightly away from you, sealing the edge to secure the filling.
  9. Repeat Assembly: Continue assembling the remaining eggrolls using the same technique with the remaining wrappers and filling.
  10. Prepare the Dipping Sauce: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
  11. Season the Sauce: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix thoroughly.
  12. Chill the Sauce: Cover and refrigerate the sauce for at least 30 minutes to allow flavors to meld while you fry the eggrolls.
  13. Heat Oil: Pour vegetable oil into a deep pot or Dutch oven to about 3 inches depth. Heat over medium-high heat until oil reaches 350-375°F (175-190°C).
  14. Fry the Eggrolls: Carefully place 3-4 eggrolls into the hot oil, avoiding overcrowding. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.
  15. Drain Excess Oil: Remove fried eggrolls with a slotted spoon or tongs and place on a wire rack lined with paper towels to drain excess oil.
  16. Serve: Serve the crispy Southwest eggrolls immediately accompanied by the chilled Southwest Ranch dipping sauce.

Notes

  • To reduce heat, omit jalapeño and cayenne pepper.
  • The filling can be prepared ahead and refrigerated before assembling.
  • Ensure filling is cooled before wrapping to prevent wrappers from becoming soggy.
  • Use a candy or deep-fry thermometer to monitor oil temperature for perfectly crispy eggrolls.
  • Leftover eggrolls can be reheated in an oven or air fryer to retain crispiness.

Keywords: Southwest Eggrolls, Chili's Eggrolls, Chicken Eggrolls, Southwest Ranch Sauce, Appetizer, Fried Eggrolls, Tex-Mex Snacks

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